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Epicurious

Steak Taquitos

3.8

(4)

If the four-inch tortillas used at Café Iguana in Denver, Colorado, are hard to find, the standard five- to six-inch ones also work, or they can be trimmed to the smaller size.

Recipe information

  • Yield

    Serves 12

Ingredients

2 1/2 cups chopped tomatoes
2 cups chopped onions
3/4 cup chopped fresh cilantro
6 tablespoons fresh lime juice
1 1/2 tablespoons chopped serrano chilies or jalapeño chilies
3 cups crumbled queso fresco or mild feta cheese (about 18 ounces). Queso fresco, also known as queso blanco, is available at Latin American markets and in some supermarkets.
24 4-inch corn tortillas
2 pounds skirt steaks, trimmed

Preparation

  1. Step 1

    Combine first 5 ingredients in medium bowl. Season salsa with salt and pepper. (Can be made 4 hours ahead. Cover; chill.)

    Step 2

    Preheat oven to 350°F. Place queso fresco in bowl. Wrap tortillas in foil, enclosing completely. Place in oven until heated through, about 15 minutes.

    Step 3

    Meanwhile, prepare barbecue (medium-high heat) or preheat broiler. Season steaks generously with salt and pepper. Grill or broil steaks to desired doneness, about 5 minutes per side for medium-rare. Thinly slice steaks across grain. Place in serving bowl.

    Step 4

    Arrange bowls of salsa, queso fresco, corn tortillas and steak on table. Allow guests to assemble their own taquitos.

TagsMexicanLatin AmericanTomatoVegetableOnionRoot VegetableCilantroHerbs & SpicesSerrano ChileChileJalapeñoQueso FrescoCheeseDairyFetaSteakBeefMeatMainDinnerGluten FreeNut FreeEasyWeeknight MealsGrillingBroilBon Appétit
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